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Audit Checklist for Bartender service standards

  • Guest was acknowledged within 15 seconds at bar counter, 2 minutes at table with a smile and eye contact.

  • Bartender was the first one to speak and extended a warm greeting.

  • Was knowledgeable and able to explain special drink promotions, menu items, including all ingredients and preparation.

  • Bartender/Server knowledgeable of menu items and was able to suggest menu items.

  • Special requests were met with an everything is possible attitude.

  • Bartender/Server was able to answer basic questions about the hotel.

  • Beverages delivered to tables within 3 minutes of order, 2 minutes at bar counter (unless a speciality beverage).

  • Beverages were always served from a service tray unless on the bar counter.

  • Beverages were consistent in taste and appearance and served at appropriate temperature.

  • Beverage garnishes were fresh, consistent and tasted appealing.

  • Measuring device was utilized, portion seemed adequate.

  • Wine by the glass was fresh, of good quality. 

  • Beverages served consistently in correct glassware.

  • Fresh glasses used or offered for additional rounds. 

  • Coasters or napkins were used for all beverages, unless serving on a tablecloth.

  • Bottled wine was presented, guests were offered a sample and then wine was poured.

  • As per hotel policy complimentary snack was provided.

  • Additional beverages offered when the first beverage was 2/3 empty.

  • Ashtrays were cleared after two filters, new ashtray covered used ashtray.

  • Payment was collected within 3 minutes and returned with change within 3 minutes.

  • Tables and bar counter was wiped and bussed within 1 minute at bar counter and 5 minutes at table after guests departed. 

  • Staff remained alert during service, anticipated guest needs, was courteous and articulate.

  • The speed of service adapted to the environment and the needs of the guest.

  • Bartender/Server was the last one to speak (kind comment, invitation to return, etc.) and guest was thanked.

  • Staff did not congregate or engage in personal conversation with other staff, no horseplay.

  • Server was the last one to speak (kind comment, invitation to return, etc.) and thanked the guest.

  • Staff well groomed, uniformed, nametag was present.

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Authored and managed by Augustine, a hotelier with over 20 years of experience in the industry. He has a 3-year diploma with 'honors' from the American Hotel & Lodging Educational Institute and a Bachelor of Computer Application - BCA Degree.